Sangria Cupcakes Recipe
Introduction
Sangria cupcakes are a delightful twist on a classic favorite, infusing fruity, wine-inspired flavors into a moist cupcake base. Topped with a luscious sangria buttercream and fresh fruit, these cupcakes bring a festive touch to any gathering.
Ingredients
- 1 ¼ cup (150g) all-purpose flour (can substitute gluten-free flour 1:1 baking blend)
- ¾ cup (150g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup (250ml) sangria
- ¼ cup (59ml) vegetable oil
- 1 large egg, room temperature (can substitute liquid egg replacer for vegan)
- ½ teaspoon vanilla extract
- 1 cup (250ml) sangria (for reduction)
- 1 cup (227g) dairy-free salted butter, room temperature
- 3 cups (360g) icing sugar
- ¼ teaspoon fine sea salt
- 2 tablespoons sangria reduction, room temperature
- Fresh fruit for decoration
- Extra sangria reduction for drizzling
Instructions
- Step 1: Preheat the oven to 350ºF (175ºC) and place 12 cupcake liners in a cupcake pan.
- Step 2: In a stand mixer bowl with the whisk attachment, combine flour, sugar, baking powder, and salt. Mix until combined.
- Step 3: Add sangria, vegetable oil, egg, and vanilla extract. Mix on low speed until just combined, being careful not to overmix.
- Step 4: Divide the batter evenly among the cupcake liners. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Step 5: Remove cupcakes from the oven and cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Step 6: For the sangria reduction, bring 1 cup of sangria to a boil in a small pot over medium-high heat. Reduce heat slightly and simmer until the volume reduces by half, about 20 minutes. Let cool to room temperature.
- Step 7: Using the paddle attachment, cream the dairy-free butter on high speed for 5 minutes until light and fluffy.
- Step 8: Add icing sugar and salt. Mix on low until combined.
- Step 9: Add 2 tablespoons of the cooled sangria reduction and mix on low until incorporated.
- Step 10: Increase mixer speed to high and beat for 5 minutes until the frosting is fluffy and smooth.
- Step 11: Fit a piping bag with a Wilton 2D tip and pipe a large swirl of frosting onto each cupcake.
- Step 12: Top with fresh fruit and drizzle with extra sangria reduction. Serve and enjoy!
Tips & Variations
- Use gluten-free flour blend to make these cupcakes gluten-free without sacrificing texture.
- Substitute liquid egg replacer to create a vegan version of the cupcakes.
- Try different fresh fruits like berries or citrus slices for varied decoration and flavor.
- Ensure not to overmix the batter to keep cupcakes tender.
- Let the sangria reduction cool completely before adding to the frosting to prevent melting.
Storage
Store cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. If refrigerated, bring them to room temperature before serving for the best flavor and texture. Leftover sangria reduction can be refrigerated and used within a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes without alcohol?
Yes, you can substitute the sangria with a combination of fruit juice (like grape or pomegranate) mixed with a splash of sparkling water or white grape juice to mimic the flavor without alcohol.
How do I prevent the cupcakes from being too dense?
Be careful not to overmix the batter once the wet and dry ingredients are combined. Mixing just until combined helps keep the cupcakes light and fluffy.
PrintSangria Cupcakes Recipe
These Sangria Cupcakes are a delightful fusion of fruity sangria flavor baked into moist cupcakes topped with a luscious sangria-infused buttercream frosting. Perfect for celebrations or a sophisticated dessert, they feature a bright red fruit reduction incorporated into the frosting and a fresh fruit garnish for a vibrant finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish-inspired
- Diet: Vegan
Ingredients
Scale
Cupcake Batter
- 1 ¼ cup (150g) all-purpose flour (can substitute gluten-free flour 1:1 baking blend)
- ¾ cup (150g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup (250ml) sangria
- ¼ cup (59ml) vegetable oil
- 1 large egg, room temperature (can substitute liquid egg replacer for vegan)
- ½ teaspoon vanilla extract
Sangria Reduction
- 1 cup (250ml) sangria
Buttercream Frosting
- 1 cup (227g) dairy-free salted butter, room temperature
- 3 cups (360g) icing sugar
- ¼ teaspoon fine sea salt
- 2 tablespoons sangria reduction, room temperature
Decoration
- Fresh fruit for garnish
- Extra sangria reduction for drizzling
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and line a 12-cup cupcake pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with the whisk attachment, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix until thoroughly blended.
- Incorporate Wet Ingredients: Add the sangria, vegetable oil, egg, and vanilla extract to the dry mixture. Mix on low speed just until combined, being careful not to overmix the batter to ensure tender cupcakes.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Place the pan in the oven and bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs attached.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Carefully transfer them to a wire rack to cool completely before frosting.
- Prepare Sangria Reduction: Pour the 1 cup of sangria into a small pot over medium-high heat and bring it to a boil. Reduce heat slightly and let it simmer gently for about 20 minutes until the volume is reduced by half, resulting in a syrupy consistency. Allow it to cool to room temperature.
- Cream Butter: In a stand mixer bowl with the paddle attachment, beat the dairy-free salted butter on high speed for 5 minutes until light and fluffy.
- Add Sugar and Salt: Gradually add the icing sugar and salt to the creamed butter and mix on low speed until incorporated.
- Incorporate Sangria Reduction: Add 2 tablespoons of the cooled sangria reduction to the buttercream and mix on low speed until combined.
- Beat Frosting: Increase the mixer speed to high and beat the frosting for an additional 5 minutes until it becomes very light, fluffy, and smooth.
- Frost Cupcakes: Fit a piping bag with a Wilton 2D tip and pipe a generous swirl of sangria buttercream onto each cooled cupcake.
- Decorate: Garnish each cupcake with fresh fruit of your choice and drizzle with extra sangria reduction for extra flavor and presentation.
- Storage: Store the cupcakes in an airtight container at room temperature or refrigerate for up to 7 days to maintain freshness.
Notes
- You can substitute the all-purpose flour with a gluten-free 1:1 baking blend to make these cupcakes gluten-free.
- For a vegan version, replace the egg with a liquid egg replacer and use dairy-free butter as indicated.
- The sangria reduction intensifies the flavor, so do not skip this step for the best sangria taste in your frosting.
- If you do not have fresh fruit for garnish, edible flowers or sprinkles are a nice alternative for decoration.
- Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
Keywords: sangria cupcakes, sangria buttercream, fruity cupcakes, dairy-free frosting, vegan cupcakes, dessert recipe, wine reduction frosting
